Labneh cheesecake with lime and coriander

Pistachio-topped labneh cheesecake with lime & coriander – no added sugar

Gavin Wren Baking, Desserts, No Added Sugar, Recipes

For once, I’m going to start talking about the food first, rather than sharing obscure excerpts from my prandial past with you. Previously on le petit oeuf, I’ve professed my love for yoghurt and featured it in a few recipes. This has developed recently into a lean towards the delights of labneh, and anyone who is following my Twitter feed (and if not, why not?) will have seen a few more labneh based adventures, such as the za’atar rolled labneh balls. If you’ve never experienced labneh, let me explain a little more about it. It’s made from plain yoghurt that has been strained, a simple process that takes it from it’s initial runny state, via the greek yoghurt-ish phase before finally reaching thick, soft-cheese-esque consistency. If you want to give it a go, I published a simple guide to how you can make great labneh at home just last week…
Mango, labneh and pistachio on a plate

How to make great labneh and avoid the mistakes I made!

Gavin Wren Basic Ingredients, Food Techniques, Recipes, The World of Food

Do you get food obsessions as well? Mine are so whimsical that I can rapidly shift between favourites regularly, not hanging around too long before a new gastronomic sensation passes my nose and sucks me in. It’s like fashion, how quickly foods or flavours can become the next big thing, yet before you know it, they’re gone again. Labneh was a ‘thing’ that I’d come across in the past, so you might ask why my interest wasn’t piqued already? I’ll hold my hands up and admit the reason for this was because I had been doing it wrong. The process of making labneh is incredibly easy, you merely take a pot of normal yoghurt and strain it. Simple, non? But how you strain it is important and has a big impact on the final product. I had put my faith in the internet, but sometimes, the internet lets you down.…